How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line.
Photos by Shimon and Tammar, Courtesy of Shimon and Tammar
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Thierry Chopin from the University of New Brunswick examines a raft that holds strings of seaweed. The seaweed grows around pens of farmed salmon and soaks up some of the nutrients that would otherwise pollute the Bay of Fundy.
Richard Harris/NPR
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A young parishioner carries plates filled with fried fish and potatoes to a table during a Lenten Friday fish fry at St. Frances Cabrini Catholic Church in Littleton, Colo., in 2009.
David Zalubowski/AP
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